SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE
Provided by Food Network
Categories main-dish
Time 11h45m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
- Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
- For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
- For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
- Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.
THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE
I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day.
Provided by Chandra M
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If using lime leaves (dried), soak in hot water for 30 minutes.
- Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
- Cover the pan and reduce heat to lowest setting.
- Cook for 25 minutes.
- Pan fry tofu until golden brown.
- Drain on papertowel & set aside.
- Chop lime leaves in small pieces.
- In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
- Run the machine in spurts.
- With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
- Transfer mixture to bowl.
- Put broccoli and 1/2 cup water in pan.
- Cover and steam for 2 minutes.
- Add sauce, stir for 1 minute, then add tofu.
- Stir scallions into rice.
- Serve tofu curry over rice.
Nutrition Facts : Calories 838.3, Fat 53.4, SaturatedFat 18.1, Sodium 1075.6, Carbohydrate 75, Fiber 8, Sugar 8.4, Protein 20.2
COCONUT CURRY OVER STICKY RICE
This is an Asian mashup of a more traditional Japanese curry and a Thai coconut curry. It is savory, rich, and comforting. If you like spice, you will enjoy this, or omit the Sriracha for a much milder version. This recipe can be halved easily. Your home will smell amazing!
Provided by Epicure Amber
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 20
Steps:
- Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
- Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
- Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
- Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.
Nutrition Facts : Calories 645.5 calories, Carbohydrate 67 g, Cholesterol 65.1 mg, Fat 33 g, Fiber 6.4 g, Protein 23.1 g, SaturatedFat 23.8 g, Sodium 1376.7 mg, Sugar 10.3 g
MOSTLY GREEN CURRY CHICKEN OVER COCONUT JASMINE RICE
Make and share this Mostly Green Curry Chicken over Coconut Jasmine Rice recipe from Food.com.
Provided by K. Van Vleck
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a sauce pot, combine 1 cup of the chicken broth, 4 oz of the coconut milk, and the jasmine rice.
- Bring to a simmer, cover, and cook for 15 to 18 minutes.
- Turn the heat off and keep the rice covered until ready to serve.
- While the coconut jasmine rice is cooking, preheat a large non-stick skillet over high heat with about 2 tblsp. of the veg. oil. Season the chicken pieces with salt and pepper. Add chicken to skillet spreading it evenly across the pan and brown the chicken on all sides, about 3-4 minutes. Remove browned chicken and reserve.
- Add the last tblsp of veg. oil to pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook stirring frequently, for 3 -4 minutes, or until the veggies start to wilt.
- To the skillet add the remaining coconut milk and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4-5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes.
- Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust seasoning if necessary. Add hot sauce if you like a bit of heat.
- Serve over jasmine rice.
Nutrition Facts : Calories 400.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 34.2, Sodium 105.8, Carbohydrate 53.1, Fiber 5.6, Sugar 5.2, Protein 21.1
COCONUT CURRY OVER RICE
Categories Soup/Stew Stew Vegetarian Quick & Easy Dinner Healthy
Yield 10-20 bowls
Number Of Ingredients 18
Steps:
- 1. Heat the garlic, curry and oil for about 5 minutes on low. 2. Add all the vegetables except the tomatoes and cook on medium until slightly tender, approximately 10 minutes. While you are cooking the vegetables, cook the chicken (or other raw meat) in a frying pan until juices run clear. Season with a pinch of curry, or other seasonings. 3. Add the meat to the vegetable mixture. 4. Add the tomatoes, milk, flour, basil and sugar . If you are using canned tomato, you can add the juice. Add as much water as desired for how much liquid you want in your curry. Add salt and pepper to desired taste. 5. Bring to a boil and simmer 45 min to an hour. Serve over plain white rice (cooked). I usually substitute coconut milk for some or most of the water when preparing white rice for this dish.
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